• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Keto Recipes
  • blog
  • Shop
  • About Me
    • Contact

Patrick Maese logo

Home » Courses » Main Course » Chicken Crust Pizza

November 18, 2018 By Patrick · Leave a Comment

Chicken Crust Pizza

This chicken crust pizza is your lower carb and calorie option to Fat Head pizza dough. With all the extra macros you save, you can load up on more delicious toppings.

This pizza crust was originally created by the wonderful folks at ketoconnect.net which was modeled after a popular chicken crust pizza product from Real Good Foods. Using chicken, eggs, and parmesan cheese, it creates a super low carb pizza crust to use as a blank palette for your toppings. I’ve found that the original recipe was a little flavorless so I added a touch more seasoning to make up for the taste.

  • Prosciutto, Mushroom & Arugula Pizza
  • Pepperoni and Black Olive Pizza

I will choose to use this pizza crust recipe over the popular Fat Head dough recipe because it is high protein and low carb (2 net carbs for the whole crust). While Fat Head dough wins on flavor, it’s also packed with calories and much higher carb count. With this crust I can add more carb heavy ingredients like tomatoes, bell peppers, or other veggies and still have a really low carb meal.

I always keep stacks of canned chicken in my pantry so I have a go-to meal option. Just be sure you check the ingredients list on your chicken as many contain fillers or preservatives. I look for organic chicken breast stored in water and salt. That’s it.

One you give this chicken crust a try I promise you’ll be adding it to your rotation of meals. It really is my favorite option.

Print Pin

Chicken Crust Pizza

Chicken crust is my all-time favorite Keto pizza crust. It’s essential all fat and protein which leaves plenty of room for lots of toppings. 
Course Main Course
Cuisine Italian
Servings 2 people

Ingredients

  • 20 oz canned chicken
  • 2 oz parmesan cheese grated
  • 2 large eggs
  • 1 tsp Italian Seasoning
  • 1 pinch salt

Instructions

  • Begin by draining the chicken and laying it down on several paper towels. Press moisture out of chicken with additional towels to remove excess water. 
  • Transfer chicken to baking sheet lined with parchment paper and bake at 350°F for 10 minutes. 
  • Increase oven temperature to 500°F
  • Combine chicken, cheese, eggs, Italian seasoning and salt to a bowl and mix 
  • Spread chicken mixture onto another sheet of parchment paper and for pizza shaped crust.  I find that using a rolling pin with another parchment sheet helps get the crust thin. 
  • Bake for 10 minutes at 500°F
  • Add pizza sauce, toppings and cook for an additional 8-10 minutes. 
  • Remove from oven and cool for a 3-4 minutes before slicing. 

Filed Under: American Tagged With: chicken, chicken crust pizza, italian, low carb, pizza, protein

Related

Previous Post: « Pecan Praline Bread Pudding
Next Post: Cucumber Cream Cheese Bites »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Howdy Y’all!

I share ketogenic based recipes, dishes and food options that I enjoy preparing for friends and family (but really mostly for me). From appetizers to desserts, you'll find low carb, high fat options to maintain a successful ketogenic diet and lifestyle.
Find out more →

Elsewhere

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Load up on new recipes, exclusive goodies + more

get exclusive content straight to your inbox.

Footer

Stay Connected

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Instagram

Services

  • Partnerships (coming soon)
  • Shop
  • Contact

Website Info

  • Privacy Policy
  • FTC Disclosure
  • Terms of Use

Copyright © 2023 Patrick Maese on the Cookd Pro Theme